The ingredient list for the spring rolls alone took up an entire page, the buddha buns were little different, and both had multiple sub-recipes (a double-rise yeast dough, infused vinegars) and hard-to-find ingredients (curried seitan, anyone?).

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Origin and Etymology of dough

Middle English doh, dogh, dowe, going back to Old English dāg, going back to Germanic *daiga- (whence Middle Dutch deech "dough," Old High German teig, Old Norse deig, deigr, Gothic daigs), ablaut derivative from the base of *digan-, dīgan- "to knead, shape" (whence Gothic digan, gadigan "to knead, form from clay"), going back to Indo-European *dhei̯ǵh- "knead, shape" — more at feign